Its been a long time since my last post and in this time I have tried to make this Adai dosa twice. First time the dosa came out too hard but the second time it was just right.
Adai dosa is a good variation to add to the breakfast routine. It is made of lentils and rice. It is generally made with a mix of lentils but I have made it with only chana dal and rice. Will update later how it turns out with a mixture of lentils. You can also add grated carrots to increase the nutritional value.
Ingredients
- 1/2 cup chana dal
- 1/2 cup raw rice
- 1/2 tsp hing / kayam powder
- 1 finely chopped large onion / 2 medium onions
- 1 tbsp ginger paste
- 2 chopped green chillies
- 1/2 cup coriander leaves
- 3 stalks curry leaves
- 1 tsp mustard seeds
- 1/2 tsp jeera
- salt
- oil
- water
Method
Soak the chana dal and rice separately overnight. Drain them well. Grind the chana dal and rice in a mixer without water first. Slowly add water until it is a thick paste. Add salt, turmeric and hing powder to the batter. Keep aside for 2 hours.
Finely chop onions and green chillies. Heat oil in a pan. Sputter mustard seeds and jeera. Then add the onions and saute till soft. Add green chillies and curry leaves and saute for 2 minutes more. Add this to the batter along with coriander leaves. Add water till the batter reaches a consistency that is thick but still easy to pour.
Heat a tava /non stick pan and sprinkle oil on it. Take a ladleful of batter and spread it on the tava in circular fashion. Do not make it too thin. Put a little oil on the sides of the dosa too. Cover and cook for about 5 minutes, flipping over in between, till both sides are golden in color.
Take off tava and serve hot with chutney.
This recipe makes about 10 dosas.
- 1/2 cup chana dal
- 1/2 cup white rice
- 1/2 tsp hing / kayam powder
- 1 finely chopped large onion / 2 medium onions
- 1 tbsp ginger paste
- 2 chopped green chillies
- 1/2 cup coriander leaves
- 3 stalks curry leaves
- 1 tsp mustard seeds
- 1/2 tsp jeera
- salt
- oil
- water
- Soak the chana dal and rice separately overnight. Drain them well. Grind the chana dal and rice in a mixer without water first. Slowly add water until it is a thick paste. Add salt, turmeric and hing powder to the batter. Keep aside for 2 hours.
- Finely chop onions and green chillies. Heat oil in a pan. Sputter mustard seeds and jeera. Then add the onions and saute till soft. Add green chillies and curry leaves and saute for 2 minutes more. Add this to the batter along with coriander leaves. Add water till the batter reaches a consistency that is thick but still easy to pour.
- Heat a tava /non stick pan and sprinkle oil on it. Take a ladleful of batter and spread it on the tava in circular fashion. Do not make it too thin. Cover and cook for about 5 minutes, flipping over in between, till both sides are golden in color.
- Take off tava and serve hot with chutney.
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